Sensory Connections

When you think of the food typically eaten by Australia’s early colonists, spice-laden meals don’t immediately come to mind. However, in the early 1800s, Indian curries and the exotic flavours of turmeric, cumin and cardamom were all the rage on the tables of the well-to-do.

Join Museums of History NSW curator Dr Jacqui Newling and Bhavna Kalra Shivalkar (The Modern Desi), one of Australia’s foremost culinary herb and spice experts, for a tantalizing workshop at Elizabeth Farm .

Unlock your senses as you make your own blend of garam masala, and explore the historical use of spices in Australia and how migration has influenced how we use these ingredients today.

All ingredients and materials supplied, no previous experience necessary.

Members get more: Members enjoy pre sale access and a 20% discount on tickets.

About Bhavna Kalra Shivalkar

Bhavna Kalra Shivalkar leads The Modern Desi Co, an Indian cooking school in Sydney. Bhavna breaks stereotypes about Indian cooking and cooking with spice. Her classes showcase a love for food and are infused with storytelling, so participants can appreciate where the ingredients came from and discover how easy it is to create an Indian meal.